3 Vegetarian Crockpot Soups for Fall: Hearty & Delicious
Fall is the perfect time to embrace warming, nourishing soups, and these vegetarian crockpot soups are loaded with seasonal veggies and rich flavors. Each recipe is satisfying, full of healthy ingredients, and ideal for meal prepping or family dinners.
1. Crockpot Hearty Vegetable & Lentil Soup Recipe
Ingredients:
1 cup dried green or brown lentils, rinsed
3 carrots, peeled and diced
2 celery stalks, chopped
1 onion, diced
4 garlic cloves, minced
1 zucchini, chopped
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
2 tsp thyme
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1. Add lentils, carrots, celery, onion, garlic, zucchini, vegetable broth, diced tomatoes, thyme, cumin, and smoked paprika to the crockpot.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
3. Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Tips & Swaps:
Add a handful of spinach or kale in the last 15 minutes of cooking for extra greens.
Swap lentils for quinoa or barley for a different texture.
Add a squeeze of lemon juice before serving for a burst of brightness.
2. Crockpot Creamy Tomato Basil Soup Recipe
Ingredients:
1 can (28 oz) whole peeled tomatoes
1 onion, diced
4 garlic cloves, minced
4 cups vegetable broth
1 tbsp tomato paste
1 tsp dried oregano
1 tsp thyme
1 cup heavy cream or coconut milk (for a vegan option)
1/4 cup fresh basil, chopped
Salt and pepper to taste
Parmesan cheese for garnish (optional)
Directions:
1. Add tomatoes, onion, garlic, vegetable broth, tomato paste, oregano, and thyme to the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in heavy cream or coconut milk and fresh basil. Season with salt and pepper.
5. Garnish with Parmesan cheese and extra basil if desired.
Tips & Swaps:
For a dairy-free option, use full-fat coconut milk instead of heavy cream.
Add roasted red peppers for a smoky flavor.
Serve with grilled cheese or croutons for a more filling meal.
3. Crockpot Autumn Squash Soup Recipe
Ingredients:
1 medium butternut squash, peeled and cubed
2 apples, peeled and chopped (Granny Smith or Honeycrisp work well)
1 onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1 tsp cinnamon
1 tsp ground nutmeg
1/2 cup coconut milk or heavy cream
Salt and pepper to taste
Pumpkin seeds and fresh thyme for garnish (optional)
Directions:
1. Add butternut squash, apples, onion, garlic, vegetable broth, cinnamon, and nutmeg to the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours until the squash is tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in coconut milk or heavy cream. Season with salt and pepper.
5. Garnish with toasted pumpkin seeds and fresh thyme if desired.
Tips & Swaps:
Use sweet potatoes instead of apples for a different twist.
Add a pinch of cayenne pepper for a spicy kick.
For a richer flavor, roast the butternut squash before adding it to the crockpot.
Vegetarian crockpot soups are perfect for fall, providing a comforting, hearty meal that’s packed with wholesome vegetables and flavors. Whether you're in the mood for creamy tomato basil, hearty lentil, or autumn squash, these soups will keep you cozy all season long.
Posts
